6
New York strip steaks, each about 340 grams and 2.5 centimeters thick

Chimichurri sauce

12 grams
tightly packed fresh Italian parsley leaves and tender stems

2
medium garlic cloves

120 milliliters
extra-virgin olive oil

2 tablespoons
white wine vinegar

1 tablespoon
water

¼ teaspoon
kosher salt

⅛ teaspoon
crushed red pepper flakes

⅛ teaspoon
freshly ground black pepper

Chipotle sauce

3 tablespoons
adobo sauce from canned chipotle chiles in adobo sauce

3 tablespoons
extra-virgin olive oil

¼ teaspoon
kosher salt

Instructions

01
In a small bowl mix the paste ingredients. Place the steaks on a large platter and spread the paste all over the steaks, rubbing it in with your fingers. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

02
Prepare the grill for direct and indirect cooking over high heat (230° to 290°C).

03
To make the chimichurri sauce: In a blender process the parsley and garlic with several on/off pulses until very finely chopped. Add the remaining chimichurri sauce ingredients and blend until well combined. Pour into a serving bowl.

04
In another serving bowl whisk the chipotle sauce ingredients.

05
Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes.

06
Serve the steaks warm with the sauces drizzled on top.

Ingredients

Instructions

the Ingredients

Paste

2 tablespoons
extra-virgin olive oil

1 tablespoon
kosher salt

2 teaspoons
prepared chili powder

2 teaspoons
granulated garlic

1 teaspoon
granulated onion

1 teaspoon
freshly ground black pepper

½ teaspoon
dried oregano

½ teaspoon
dried thyme

6
New York strip steaks, each about 340 grams and 2.5 centimeters thick

Chimichurri sauce

12 grams
tightly packed fresh Italian parsley leaves and tender stems

2
medium garlic cloves

120 milliliters
extra-virgin olive oil

2 tablespoons
white wine vinegar

1 tablespoon
water

¼ teaspoon
kosher salt

⅛ teaspoon
crushed red pepper flakes

⅛ teaspoon
freshly ground black pepper

Chipotle sauce

3 tablespoons
adobo sauce from canned chipotle chiles in adobo sauce

3 tablespoons
extra-virgin olive oil

¼ teaspoon
kosher salt

Instructions

01
In a small bowl mix the paste ingredients. Place the steaks on a large platter and spread the paste all over the steaks, rubbing it in with your fingers. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

02
Prepare the grill for direct and indirect cooking over high heat (230° to 290°C).

03
To make the chimichurri sauce: In a blender process the parsley and garlic with several on/off pulses until very finely chopped. Add the remaining chimichurri sauce ingredients and blend until well combined. Pour into a serving bowl.

04
In another serving bowl whisk the chipotle sauce ingredients.

05
Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes.